It's a Hefe Weizen. I'm a little disappointed -- the last time I brewed it it had more of the weirdo volatiles that sometimes distinguish it, though that might have been a different recipe and a too-high fermenting temp (like around 80F) the first time around that caused that. I haven't really experimented too much with hop and malt profiles, just going by the book, though I know I'll want to tweak things at some point. I have a Kölsch lined up next. One of these days I'll have a couple of kegs of saison to last me the summer.
I didn't think you'd put Weiss in a 2ndary fermenter, that it's not heavy and complex enough to warrant that.
-- Andy